nuh weh nuh nice like yard

Jamaican Chinese Style Stir-Fried Chicken with Bok Choy

This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures. This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.INGREDIENTS :

3 medium chicken breasts, boneless and skinless

1 head Bok Choy (large)

½ medium cabbage head

1 yellow zucchini

1 green zucchini

1 onion, diced

2 teaspoon cornstarch

7 teaspoon water

2 clove garlic

2 medium carrots

5 tablespoon peanut or vegetable oil for stir-frying

6 tablespoons Jamaican pickapepp a sauce

5 tablespoons soy sauce

3 tablespoons brown sugar [optional]

METHOD:

Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long.

Season the chicken with the onion and 1 tablespoon of soy sauce.

Marinate the chicken in the refrigerator for 30 minutes.

While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.

Cut up the 2 carrots into strips and set aside. Shred the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.

Combine the pickapeppa sauce and soy sauce (sugar optional)

Combine the cornstarch with the water.

Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.

Place the stir-fried chicken on paper towels.

Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage. Stir-fry with 5 minutes (do not let the vegetables get too soft) .

Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat to a boil.

Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.

Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.